Rosemary Garlic Baked Potatoes
Rosemary garlic baked potatoes are a simple side dish where each potato roasts in its own foil packet with oil and herbs. Because the wrapping traps the olive oil, garlic and rosemary against the skin, the flavor works its way into the flesh as the potato steams and bakes. Prep takes about ten minutes, and the oven does the rest. Fresh rosemary or sea salt can stand in for the dried herb and table salt.
Instructions
Heat the oven to 400ºF (205°C). Wash the potatoes and pierce each one all over with a fork so steam can escape.
Set each potato on its own square of aluminum foil, about 9 inches (23 cm) across, or cut to fit the potato. Pour 1 tablespoon of olive oil over each one and rub it around until the whole skin is coated.
Divide the chopped garlic, rosemary, salt and pepper into four equal portions. Sprinkle one portion over the skin of each potato.
Wrap each potato snugly in its foil. Put the wrapped potatoes on a baking sheet to catch any oil that leaks out.
Bake for 1 hour. The potatoes are ready when a fork slides into the center with no resistance.
Make it personal.
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